Cream Cheese Ripple Crumb Cake Marcy Goldman

This is a bold cake – very buttery and then it ups the ante with a cheesecake ripple in the center and is topped with a huge amount of addictive crumb topping. You can add some blueberries but it’s awesome just as is. This was baked in a yellow ceramic deep tart dish from Emile Henry of Canada. It is an ideal piece of bakeware but the finished cake also serves so prettily from its own baking pan.

Crumb Topping
1 cup light brown sugar
½ cup white sugar
2 teaspoons cinnamon
3 cups all-purpose flour
Pinch salt
1 cup unsalted butter, melted

Cake
2 ½ cups all-purpose flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
3/8 teaspoon salt
¾ cup unsalted butter, softened
3 eggs
2 teaspoons pure vanilla extract
2/3 cup buttermilk
1 cup blueberries, optional

Cream Cheese Filling
1 8 oz. package cream cheese
¼ cup sugar
1 egg

Preheat oven to 350 F. Line a baking sheet with parchment paper. Generously spray a 10 inch spring form pan or 9 by 13 inch pan with non-stick cooking spray.

For the Crumb Topping, put all ingredients in a food processor and pulse and then processor until it’s crumbly. Empty the topping into another bowl.

For the cake, process the flour, sugar, baking powder, baking soda and salt to blend. Add in the butter and pulse to make a crumbly mixture. Add in the eggs, vanilla and buttermilk and processor to make a smooth batter. (Keep berries aside)

For the Cream Cheese filling, add all ingredients to food processor bowl and blend until smooth.

Smooth out half the cake batter into the pan, top with cream cheese filling and the blueberries, if using. With wet hands, spread remaining batter on top. Then place all the topping on top.

Bake 350 F for 30 minutes, then lower temperature to 325 F for another 25 minutes until cake seems firm in center. Cool well before serving. If cream cheese filling seems mushy, refrigerate cake a few hours.

Serves 12-16

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